Chef Doug Paine created this recipe, inspired by European-style
cured sardines, for a dinner celebrating Vermont ingredients at the national
culinary landmark James Beard House
in New York City. The recipe originally
called for grilling the perch, but they can
be quickly fried, as detailed below. If you
can’t find Turkish Aleppo pepper flakes,
try about half the quantity of Spanish
smoked paprika. The recipe was conceived as bite-size appetizers, but it also
works well as a sandwich on a crusty roll
spread with the romesco sauce topped
with several fillets and some fresh,
crunchy greens.

FOR PERCH:

1 tablespoon coarse kosher salt
(we use Diamond brand; if you use
Morton, which has a different shape
and density, cut back to
1½ teaspoons)